br>This is the original recipe.
2 5 lbs bags
and came up with this recipe.
You can use it
Combine all dry ingredients then add Karo syrup and mix thoroughly.
Line a small pan with wax paper and pack the mixture firmly into pan.
Melt milk chocolate and spread over top of mixture and refridgerate until firm. At least one hour.
In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow to boil for five minutes.
Remove from heat.
Add baking soda and vanilla.
Mix well.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Enjoy!
Add
all
ingredients, except the Karo syrup.
Low boil for 10
minutes
and
simmer until it thickens.
Keep a small dish in the
freezer
and test a little in the dish until the thickness is what you want.
Then add the Karo syrup and mix. Put
in jars and cool.
This will keep in the refrigerator for quite
a
few weeks. It if changes texture, place in a pan of hot water.
Cream sugar and shortening with vanilla.
Add syrup and eggs. Continue beating.
Fold in half of flour, baking powder and half of milk.
Add remaining flour and milk.
Pour into two 8-inch cake pans.
Bake at 350\u00b0 for 20 to 25 minutes.
Cool.
Frost with Karo frosting.
Cream butter; add Karo syrup, salt and sugar alternately, beating until smooth.
Add enough milk to make frosting of spreading consistency.
Sift together flour, salt and baking soda.
Beat butter until soft and creamy.
Add Karo syrup and sugar.
Add sifted dry ingredients and mix thoroughly with hands until stiff dough is formed.
Shape into 3 rolls.
Wrap in wax paper; chill in refrigerator 3 or 4 hours or until firm enough to slice.
Slice about 1/8-inch thick.
Place on ungreased cookie sheet.
Bake in hot oven (400\u00b0) for 10 minutes.
Makes about 8 dozen 2-inch cookies.
Simmer berries over low heat. Strain for juice. Cool. (Should make 2 cups juice.) Combine the juice, sugar and Karo syrup. Stir until dissolved. Boil 15 to 20 minutes, stirring once in a while. Put in jars. Refrigerate.
Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan. Remove from heat and stir.
Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.
Serve while hot.
Prepare popcorn.
In 3-quart saucepan.
Mix Karo syrup, margarine, water, vinegar, confectioners sugar and cut-up marshmallows.
Stir over low heat until mixture starts to boil. Pour over popcorn.
Toss to coat.
Mix
popped
corn
and\tbroken nuts in a large buttered pan, such as roaster or dishpan.
Combine sugar, margarine and Karo syrup
in
a
1 1/2-quart saucepan.
Bring to a boil over medium heat, stirring constantly.\tBoil, stirring occasionally, 10
to 15 minutes, or until mixture turns a light caramel color.
Remove from heat.\tStir in vanilla.
Pour over popped corn and
nuts. Mix
to
coat
well.
Spread
to
dry.
Break apart.
Store
in tightly
covered
container.
Makes about 2 pounds.
Beat egg whites until soft peaks form.
Add sugar (1 tablespoon at a time), beating until smooth and glossy.
Continue beating and add Karo syrup, a little at a time, beating after each addition until frosting peaks.
Fold in vanilla.
Frosts 2 pies or 2 (9-inch) layer cakes.
Mix sugar and cornstarch.
Add eggs, one at a time.
Beat well. Add sugar, salt, Karo syrup and vanilla.
Then melt butter and mix well.
Pour in unbaked crust.
Bake at 350\u00b0 for first 10 minutes, then at 250\u00b0 until done or point of knife comes out clean.
Add brown sugar and water in saucepan. Add salt and Karo syrup; mix all ingredients in saucepan. Bring to boil and boil for 10 minutes. May add maple flavoring if desired to taste. Pour over waffles, pancakes, French toast...
In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form.
Gradually beat in sugar until smooth and glossy.
Gradually beat in corn syrup and vanilla until stiff peaks form.
If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.
yellow mustard, and maple or karo syrup to the beans - start with
Take 1/4 cup sugar and brown it.
Add 1/4 cup water.
Let cook to a thick syrup.
Add 2 1/4 cups sugar, the sweet cream, butter, Karo syrup and vanilla.
Stir and bring to a boil.
Cook to 238\u00b0 to 240\u00b0, or until a soft ball forms when dropped in cold water. Take off; put in cool water.
When cool, beat until thick.
If too thick, you can add a little water or milk.
Use recipe for 1, 2, 3 or 4 layers.
Melt margarine; add sugar, Karo syrup and salt.
Bring to rolling boil and cook for 5 minutes.
Remove from heat; add soda and vanilla.
Mix well.
Pour over popped popcorn and mix well. Place pan in oven at 200\u00b0 and bake for 1 hour; stir every 15 minutes.
In a bowl combine, wafer crumbs, powdered sugar, cocoa, and pecans.
Stir in brandy or whiskey and add Karo syrup. Stir until well mixed.
Roll into small balls.
Roll in granulated sugar.
Store in refrigerator in a tightly covered container.